Side Dish: United States – Crisp Fennel-Orange Salad with Hazelnut Citrus Vinaigrette

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 medium fennel bulbs, thinly sliced
2 tbsp (30 ml) chopped fennel fronds (optional)
2 large oranges, segmented (plus 2 tbsp (30 ml) fresh orange juice)
1 / 4 small red onion, very thinly sliced
2 tbsp (30 ml) fresh mint, chopped
1 / 3 cup (80 ml) hazelnuts, toasted and roughly chopped (about 1 7/16 oz (40 g))
3 tbsp (45 ml) extra-virgin olive oil
1 tbsp (15 ml) fresh lemon juice
2 tbsp (30 ml) fresh orange juice (from above)
1 tsp (5 ml) Dijon mustard
1 / 2 tsp (2.5 ml) honey
1 / 4 tsp (1.25 ml) fine sea salt
Freshly ground black pepper to taste

Show original ingredient measurements

2 medium fennel bulbs, thinly sliced
2 tbsp chopped fennel fronds (optional)
2 large oranges, segmented (plus 2 tbsp fresh orange juice)
1 / 4 small red onion, very thinly sliced
2 tbsp fresh mint, chopped
1 / 3 cup hazelnuts, toasted and roughly chopped (about 40 g)
3 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
2 tbsp fresh orange juice (from above)
1 tsp Dijon mustard
1 / 2 tsp honey
1 / 4 tsp fine sea salt
Freshly ground black pepper to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; cool and roughly chop.
Thinly slice fennel bulbs; place in ice water for 5 minutes to crisp, then drain and pat dry. Chop a few fennel fronds if using.
Segment the oranges over a bowl to catch juices; measure out 2 tablespoons (30 ml) orange juice for the dressing.
Whisk olive oil, lemon juice, orange juice, Dijon, honey, salt, and several grinds of black pepper to make the vinaigrette.
In a large bowl, combine fennel, red onion, orange segments, mint, most of the hazelnuts, and fennel fronds. Toss with the vinaigrette.
Taste and adjust seasoning; scatter remaining hazelnuts on top and serve alongside the risotto for a bright, crunchy contrast.

Toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant; cool and roughly chop.
Thinly slice fennel bulbs; place in ice water for 5 minutes to crisp, then drain and pat dry. Chop a few fennel fronds if using.
Segment the oranges over a bowl to catch juices; measure out 2 tablespoons orange juice for the dressing.
Whisk olive oil, lemon juice, orange juice, Dijon, honey, salt, and several grinds of black pepper to make the vinaigrette.
In a large bowl, combine fennel, red onion, orange segments, mint, most of the hazelnuts, and fennel fronds. Toss with the vinaigrette.
Taste and adjust seasoning; scatter remaining hazelnuts on top and serve alongside the risotto for a bright, crunchy contrast.